Mexican Salad Recipes
MEXICAN SALAD
Make and share this Mexican Salad recipe from Food.com.
Provided by keen5
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Tear lettuce into bite size pieces.
- Combine lettuce, cheese, onions, olives and tomatoes in a salad bowl.
- To make dressing, combine avocado, lemon juice, sour cream, oil, sugar, garlic salt and chili powder and mix until smooth.
- This may be done in a blender.
- Toss salad and dressing and add crushed chips last.
MEXICAN SALAD
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.
- For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.
- Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
- Pour the dressing into a small serving bowl and serve alongside the salad.
MEXICAN SALAD
Layer the magical ingredients and refrigerate overnight for this Mexican Salad. Enjoy south of the border flavors in this Mexican salad.
Provided by My Food and Family
Categories Side Dish Recipes
Time 3h15m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Layer lettuce, beans and tomatoes in large bowl.
- Mix salsa and sour cream until blended; spread over salad to edge of bowl. Sprinkle with cheese and onions. Refrigerate several hours.
- Sprinkle with chips just before serving; toss lightly.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g
MEXICAN SALAD WITH TORTILLA CROUTONS
Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style
Provided by Lucy Netherton
Categories Lunch, Main course
Time 22m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the tortilla pieces on a baking tray, toss with the oil and the seasoning mix, then cook for 10-12 mins until crisp. In a large bowl, toss the iceberg, beans and tomatoes. Toss the avocado in the lime juice and add to the bowl.
- Drizzle over your chosen dressing and toss to coat all the ingredients. Top with the croutons and coriander, then serve.
Nutrition Facts : Calories 337 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 0.4 milligram of sodium
MEXICAN RESTAURANT SALAD
This is inspired by a salad from a popular Mexican restaurant chain. If you can't find Queso Fresco, you can substitute with a mild feta. Recipe is from San Francisco Firehouse Food: Cooking with San Francisco's Firefighters.
Provided by cookiedog
Categories Salad Dressings
Time 23m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
- Refrigerate until ready to use.
- To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
- Toss continuously until the seeds are lightly toasted, about 3 minutes.
- Season to taste with salt and let cool.
- To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
- Season to taste with salt and pepper.
- Sprinkle the queso fresco and toasted pumpkin seeds over the salad.
Nutrition Facts : Calories 359.7, Fat 31.4, SaturatedFat 5, Cholesterol 4.8, Sodium 114.1, Carbohydrate 18.1, Fiber 7.7, Sugar 4, Protein 6.4
MEXICAN FIESTA SALAD
"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
MEXICAN GREEN SALAD
"I was experimenting with Mexican-type dressings when I came up with this recipe," recalls Betty Palmer from Paradise, California. "You can add chili beans or refried beans to make this salad more filling."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the mayonnaise, sour cream, salsa, taco seasoning, vinegar, cilantro and onion. Add romaine and toss to coat. Divide between two salad plates. Top with tomato, cheese, avocado and tortilla chips.
Nutrition Facts : Calories 207 calories, Fat 14g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 503mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
MEXICAN SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Wedge avocados and pile in the center of a large platter. Seed and wedge tomatoes and arrange around the avocados. Spread sliced onion over platter. Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables. Season with coarse salt. Drizzle platter with oil and serve.
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
Tortillas aren't the only depository for beans, corn and tomatoes. With a Mexican Chopped Salad, let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor.
Categories Salad Bean Citrus Leafy Green Tomato Vegetable No-Cook Low Fat Quick & Easy Salad Dressing Healthy Self
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
MEXICAN-STYLE CORN SALAD
Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish
Provided by Chelsie Collins
Categories Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.
Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
More about "mexican salad recipes"
MEXICAN SALAD RECIPES | ALLRECIPES
More Mexican Salad Recipes. Mexican Bean Salad. Save. Mexican Bean Salad . Rating: 5 stars 2709 . Black beans, kidney beans, and cannellini beans combine with corn, bell pepper, and red onion in this easy and colorful salad. …
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From insanelygoodrecipes.com
5/5 (1)Published 2021-10-11Category Recipe Roundup
- Mexican Chopped Salad. The first time I had authentic Mexican tacos – the kind made from a dear friend who’d moved here from Mexico – they blew my mind.
- Mexican Shrimp Salad. If you want your Mexican salad to have a little more umami in it, try this shrimp salad instead. The combination of peeled shrimp, black bean salsa, corn, and more tastes fantastic.
- Mexican Street Corn Salad with Avocado. Mexican street corn salad is for anyone who enjoys shoe peg corn salad or any dense, chunky salad with lots of fresh veggies and tons of flavor.
MEXICAN STREET CORN SALAD - JO COOKS
From jocooks.com
- Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
- Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
MEXICAN BEAN SALAD {EASY RECIPE} - IFOODREAL.COM
From ifoodreal.com
- In a small bowl, add olive oil, lime juice, garlic, sugar, cumin, hot sauce, chili powder and salt; whisk well and set aside.
- Give dressing a good whisk, pour over salad and gently mix with large spoon until well combined.
MEXICAN SALAD WITH CILANTRO LIME DRESSING (MAKE AHEAD ...
From carlsbadcravings.com
- Click “Cilantro Lime Dressing” in the ingredients to be directed to the recipe. Prepare according to directions, cover and refrigerate. Dressing can be made 3 days in advance.
- Grilling the corn is optional but adds a delicious smokiness. You may also cut the corn straight off of the cob and use raw in the salad.
MEXICAN SALAD - VEGAN HEAVEN
From veganheaven.org
- Rinse and drain the black beans and the corn. Cut the cherry tomatoes into halves and the avocado and the bell pepper into medium-sized pieces. Finely chop the cilantro. Chop the red onion.
MEXICAN SALAD RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
- In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, cilantro and salt and pepper.
MEXICAN SALAD RECIPE - THE HARVEST KITCHEN
MEXICAN CABBAGE SALAD | COOK FOR YOUR LIFE
From cookforyourlife.org
- In a large bowl, combine cabbage and carrot. Add lime juice mixture, combine with vegetables, and let sit for 15 minutes. (The salad will taste more flavorful and seasoned the longer the vegetables sit in the lime juice and salt mixture.)
- Taste for seasoning, and use as a condiment for tacos, roast meats, or to add crunch to leafy green salads. Salad can be kept in an air-tight container for up to two weeks.
MEXICAN SALAD WITH LIME DRESSING RECIPE - SWEET AND …
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EVERYDAY MEXICAN SALAD - GIMME SOME OVEN
From gimmesomeoven.com
- Whisk all ingredients together in a bowl (or shake together in a mason jar) until combined. Use immediately or refrigerate in a sealed container for up to 3 days.
- Combine all ingredients in a large salad bowl, drizzle evenly with the salad dressing, and toss until evenly combined. Serve immediately and enjoy!
CHOPPED MEXICAN SALAD WITH CILANTRO LIME DRESSING - LITTLE ...
From littlebroken.com
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and put the pepper halves on the baking sheet, cut side down. Drizzle with olive oil and rub to coat. Roast until the peppers are soft and lightly browned, about 20 minutes.
- While the peppers are roasting, in a medium skillet over medium-high heat roast corn in little bit of olive oil until slightly charred and golden, about 5-8 minutes. Remove from heat and cool slightly.
- When the peppers are done roasting and cooled enough to handle, scrape away the skins and cut into 1/2-inch dice.
MEXICAN GREEN SALAD WITH JALAPEñO-CILANTRO DRESSING ...
From cookieandkate.com
- First, toast the pepitas: combine the pepitas, olive oil, chili powder and a pinch of salt in a medium skillet over medium heat. Toast the pepitas, stirring frequently (don’t let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes. Set the skillet aside to cool.
- In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas. Gently toss, then set aside.
- To make the dressing: Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.
MEXICAN SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
- This simple little salad can be quite extraordinary, but you’ve got to season it with that Mexican spirit by being brave with the lime juice, salt and chilli, until it’s singing in your mouth.
- It does a great job of waking up the other things it’s served with – a few spoonfuls of this next to a grilled chicken breast or pork chop would be an absolute celebration.Veg-wise, the onion, coriander and white cabbage are non-negotiable, as they form the base of this salad, but feel free to have a play with the other ingredients and use things like fennel or asparagus.
- Basically whatever’s in season and available should be a nice addition.The easiest and quickest way to make this is to use a food processor with a slicer attachment or a mandolin.
MEXICAN SALADS SO GOOD YOU'LL GIVE TACOS A BREAK
From greatist.com
- Chipotle Lime Carnitas Salad. Have some pulled pork leftover from a barbecue? Turn it into this savory salad, mixed with peppers, corn, lettuce, avocado, and cilantro-lime rice.
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From natashaskitchen.com
- Shake salad dressing again prior to serving and drizzle the top with as much salad dressing as you prefer. Toss salad together and enjoy!
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From acouplecooks.com
- If using, make the Crispy Tortilla Strips. Or, make them the day before and store in a sealed container in the pantry until serving.
- Cilantro Lime Dressing, Creamy Cilantro Dressing (pictured), Chipotle Ranch, or Taco Salad Dressing (fastest!)
- Chop the romaine. Thinly slice the red onion (follow the instructions at 1:30 of this video). Slice tomatoes in half. Thinly slice the radishes. Defrost the corn. Prepare any other add-on veggies as appropriate. Add a sprinkle of salt on the tomatoes, radishes, and corn to lightly season them.
MEXICAN SALAD RECIPE | GOOD FOOD
From goodfood.com.au
- 1. For the dressing, place the roots and stems of the coriander in a mortar with the black pepper and grind to a paste. Add the sugar, soy sauce and lime juice and mix well. Pour in the olive oil and combine with the pestle.
- 2. Strip the kernels from the corn. Heat a small frying pan over medium heat and add the oil. Season with salt and fry the kernels for about 5 minutes until they start to blacken.
- 3. Remove the stone and skin from the avocado, mash the flesh with a fork and add the lime juice. Season with salt and mix to a chunky guacamole.
MEXICAN CHOPPED SALAD - FEELGOODFOODIE
From feelgoodfoodie.net
- To make the dressing, add the cilantro, Greek yogurt, garlic, lime juice, salt and cumin in the bowl of a food processor. While the food processor is running, slowly pour in the olive oil and allow it to emulsify the sauce, scraping down the sides of the food processor as necessary.
MEXICAN SALAD WITH CREAMY LIME DRESSING | HEALTHY AND …
From wellplated.com
- Preheat oven to 325 degrees F. Spread the pepitas in a single layer on an ungreased baking sheet. Place in the oven and toast until the pepitas turn darker (they'll be a deep goldish brown) and are fragrant, about 8 to 10 minutes. Remove from the oven and carefully transfer the pepitas to a small plate or bow. Set aside. Increase the oven temperature to 450 degrees F.
- On a rimmed baking sheet (I use the same one I toasted the pepitas on to save a dish; just brush it off first), toss sweet potatoes with the olive oil, chili powder, cumin, smoked paprika, and salt, until evenly coated. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway though. Let cool slightly.
- Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired. The dressing should taste very bright and limey—it's flavor will mellow once it's tossed with the other ingredients.
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From thelastfoodblog.com
- Cook the corn on the cob, boil in a pan of lightly salted water for 10 minutes. Leave to cool then with a sharp knife strip off the sweet corn kernels.
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Allrecipes has easy and delicious recipes for Mexican salads including taco salad, bean salad, and many more.
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